Slightly spicy pork recipe. Everyone seemed to like it.
May try to brine the pork next time.
1. Heat the oil in a 12" cast iron skillet over medium heat for 6 minutes.
2. Season the pork with 1 tablespoon of the Chili Lime Rub. Remove the kernels from the corn cobs. Discard cobs.
3. Place the pork in the heated skillet. Sear the pork, undisturbed for 4 minutes. Flip and cook for about 4 to 6 minutes more until the temperature measures 140 degrees for medium. {Mine never did register 140 and I cooked them longer so they were overdone.]
remove the pork from the skillet and keep warm.
4. Add the corn to the skillet and cook undisturbed from 4 minutes.
5. Add the onion and bell peppers and cook 4 minutes, stirring occasionally.
6. Add the zucchini and the pressed garlic to the skillet. cook for an additional 2 minutes.
7. Remove the skillet from the heat. Stir in the remaining rub, tomatoes and most of the queso fresco and cilantro. Serve the pork with the corn salad on top and side.
8. Sprinkle with the remaining queso fresco and cilantro.
Maybe use more corn and less zucchini next time. Try to brine the pork. Be careful not to overcook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 459 | ||
Calories from Fat: 193 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 132.1mg | 5 % | |
Potassium 1208.3mg | 32 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 17.9g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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